MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spicy Pineapple Zucchini Bread
 Categories: Breads
      Yield: 2 Loaves

      3    Eggs
      3 c  All-purpose flour
      1 c  Oil
      2 ts Baking soda
      2 c  Granulated sugar
      1 ts Salt
      2 ts Vanilla
    1/2 ts Baking powder
      2 c  Unpeeled zucchini; coarsely grated
  1 1/2 ts Cinnamon
      1 cn Crushed pineapple; drained
    3/4 ts Nutmeg
      1 c  Nuts; finely chopped
      1 c  Currants

  In large bowl of electric mixer, beat eggs. Add oil, sugar, and
  vanilla. Continue to beat until thick and foamy. With a spoon, stir
  in zucchini and pineapple. In large bowl, combine flour, baking
  soda, salt, baking powder, cinnamon and, nutmeg. Stir into zucchini
  mixture until blended. Add nuts and currants. Stir until blended.
  Divide batter evenly between 2 greased and floured 9x5x3" loaf
  pans. Bake at 350°F for 60 minutes or until loaves test done. Cool
  in pans for 10 minutes. Turn out on wire cake racks to cool
  completely.

  From: Winnipeg Hydro Home Economists Zucchini Booklet

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